Stuffed Pork Chops with Kielbasa and Sauerkraut

Name: Stuffed Pork Chops with Kielbasa and Sauerkraut
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters finely chopped onion; 1 garlic clove, minced; 2 Tbsps minced fresh sage or 2 teaspoons crumbled dried; 2 Tbsps unsalted butter; 3 Tbsps dry breadcrumbs; 907 grams 1-inch thick rib pork chops (about each); 1 Tbsp extra virgin olive oil; 227 grams kielbasa, cut diagonally into 3/4-inch-thick slices; 1 large onion, sliced; 680 grams sauerkraut, drained, rinsed well, and drained again; 1 serving Salt and pepper; 177 milliliters dry white wine; 118 milliliters chicken broth; 1 bay leaf; 2 Tbsps thinly shredded fresh sage leaves or 2 teaspoons crumbled dried; 1 Tbsp cornstarch dissolved in 2 Tbsp cold water; 1 Tbsp minced fresh parsley

Stuffed Pork Chops with Kielbasan and Sauerkraut takes approximately 2 hours and 25 minutes from beginning to end. This main course has 767 calories, 61g of protein, and 42g of fat per serving. This recipe serves 4. This recipe covers 45% of your daily requirements of vitamins and minerals. Several people made this recipe, and 178 would say it hit the spot. Head to the store and pick up salt and pepper, sauerkraut, thinly sage leaves, and a few other things to make it today. If you like this recipe, you might also like recipes such as Pork Roast with Sauerkraut and Kielbasa, Knocks and Chops: Knockwurst with Spiced Sauerkraut and Smoked Pork Chops with Bacon, Apple and Onion, and Pork Chops and Sauerkraut.

Instructions

Make the stuffing: In a heavy skillet cook the onion, the garlic, and the sage in the butter over low heat, stirring, until the onion is softened.

Ingredients you will need

Stuffing

Butter

Garlic

Onion

Sage

Equipment you will use

Frying Pan

Remove the skillet from the heat, and stir in the breadcrumbs and salt and pepper to taste. Set aside.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Equipment you will use

Frying Pan

Stuff the pork chops: With a paring knife, make a 3/4-inch long horizontal incision along the fat side of each chop and cut a deep wide pocket in the chop by moving the knife back and forth carefully through the incision. Fill the chops with the stuffing. Pat the chops dry.

Ingredients you will need

Pork Chops

Stuffing

Equipment you will use

Knife

Brown the chops: In a large dutch oven, heat the oil over medium high heat. Brown the chops on both sides, removing the chops from the pan to a plate when done.

Ingredients you will need

Cooking Oil